Mini Spinach Frittata
 

Mini Spinach Frittata

Healthy Heart Cookbook
Make recipe just before serving.

10 English spinach leaves
1/2 teaspoon olive oil
1 small onion, sliced
1 tablespoon water pinch ground nutmeg
2 egg whites
2 tablespoons skim milk
1/2 teaspoon olive oil, extra

Boil, steam or microwave spinach until tender, rinse under cold water;
drain, chop finely.
Heat oil in pan, add onion and water, cover, cook until onion is soft.
Combine spinach, onion mixture, nutmeg, egg whites and milk in bowl.
Lightly grease 4 egg rings with a little of the extra oil. Add remaining
extra oil in non-stick pan, place egg rings in pan, fill with egg
mixture. Cook until mixture is set, remove egg rings, turn frittata,
cook frittata until lightly browned underneath. Serves 2.

Not suitable to freeze.
Not suitable to microwave.
Total fat: 4.5g.
Fat per serve: 2.2g.

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